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Shocho Special 🍶🍶 馬力 izakaya at Gunma, Kusatsu onsen 馬力

Shocho Special 🍶🍶 馬力 izakaya at Gunma, Kusatsu onsen 馬力


玉乃光29 米焼酎

「にじゅうきゅう」

国産米 100％


Alcohol: 25%

Available in: 1.8L & 720ml

Region: Kyoto


The Tamanohikari 29 Junmai Rice Shochu by Tamanohikari 玉乃光 founded in 1673, the first in their industry to revive Junmai in 1964, after World War II. Junmai is a term for pure sake made only with rice, water and rice koji. For many years after the war, due to the shortage of rice, sake makers added alcohol to the sake making process to increase their production, because Junmai requires 1.8 times more rice to make. Even till date, 80% of the sake in the market still contains added alcohol.


Tamanohikari Junmai uses Bizen-Omachi Shuzo Kotekimai Rice, praised as the ‘yokozuna’ (master) of sake rice, from the Kyoto Prefecture, less than 5% of sake in the market is made using this rice, and also premium-quality Iwai sake rice from Kyoto Prefecture.


Tamanohikari 29 Junmai Rice Shochu is made with Japanese cedar, the heavy scent and dryness of the Sochu makes it go well with any meat dishes. The aroma from the cedar is blended well with the refreshing flavour of rice, and definitely gonna leave an impression for those who have tried it.


百年の孤独


Alcohol: 40%

Available in: 720ml

Region: Miyazaki


Hundred Years of Solitude (Hyakunen no Kodoku) Shochu, named after the novel by Gabriel García Márquez, “One Hundred Years of Solitude” (1967), the Nobel Prize winning novel.


The Hyakunen No Kodoku is a special, high quality shochu made by a 100-year-old traditional method handed down since the 18th year of Meiji.


Made from 100% barley, grown locally on the distillery’s own organic farm, white koji to keep the flavor smooth, distilled at normal pressure to preserve oils, then aged undiluted in oak casks for three to five years to help it develop structure and fullness.


This results in an intricate and delicate spirit, intense with nuances of oak and cigar. Uniquely smooth with a concentrated flavor. A full bodied shochu with an ABV closer to whiskey, strong toasty notes of barley and cereal grains.


Sweetness of the Shochu becomes more pronounced when mixed with water, with various aromas that blend into a pleasant yet complex flavor. While mixing with hot water adds more body to a bouquet of various flavors.


鍛高譚　紫蘇 焼酎


Alcohol: 20%

Available in: 1.8L, 720ml, 900ml, 500ml, 200ml

Region: Hokkaido


The Godo Tantakatan Shiso Shochu is made from carefully selected fragrant Shiso herb (red perilla) from Shiranuka Town, Hokkaido prefecture, and the clear water of Asahikawa overlooking the Daisetsu Mountains.


The Godo Tantakatan Shiso Shochu has a soft and natural taste. Refreshing floral aroma and a clean, crisp flavour.


Interesting ways to enjoy the Tantakatan Shiso Shochu:


「鍛高譚 緑茶割リ」Tantakatan Green Tea Split


  1. Pour warm green tea into a drinking cup.

  2. Slowly add Tantakatan Shiso Shochu, amount depends on personal preference.


Enjoy the refreshing taste of the aroma from the shiso herb and the bitterness of the green tea.


「鍛高譚 昆布と唐辛子」Tantakatan Kelp & Pepper


  1. Add a slice of kelp (to cup size) and ¾ to half a dried red pepper (chilli padi). For reduced spiciness, remove more seeds.

  2. Add warm/ hot water first to bring out the flavours of the kelp and pepper.

  3. Slowly add Tantakatan Shiso Shochu, preferably room temperature.


Ratio of Tantakatan Shiso Shochu : Warm Water = 1:1

Enjoy the mellow taste of kelp and spiciness of red pepper in your mouth.


霧島 焼酎


Region: Miyazaki


From the Kirishima Shuzo: the Kyushu distillery in Miyazaki that’s been making shochu since 1916 when Kirishima Shuzo’s founder, Kichisuke Enatsu, produced the first black koji-based shochu, which marked the start of Kirishima Shuzo’s long history.


Shochus in the Kirishima Collection:


「白霧島」Shiro Kirishima


Alcohol: 20/25%


Respecting the tradition, and yet pursuing a greater evolution, using the ideal sweet potatoes and white koji carefully prepared with natural water.A smooth flavor that retains the full-bodied richness of sweet potato while offering a gentle aroma.


The Shiro Kirishima is more on the dry side, it is recommended to enjoy Shiro Kirishima with hot water to fully enjoy the rich sweet potato aroma.


「黒霧島」Kuro Kirishima


Alcohol: 20/25%


Kuro Kirishima is a super popular honkaku sweet potato Shoshu, it recreates the flavor of that first black koji-based shochu by Kichisuke Enatsu, a round sweetness, with a distinctly crisp aftertaste.


The Kuro Kirishima is most refreshing when served on the rocks, offering you the enjoyment of the delicate aroma.


「赤霧島」Aka Kirishima


Alcohol: 25%


The Aka Kirishima uses the purple Murasaki-Masari sweet potatoes, rich in polyphenols which react with the citric acid generated by the shochu koji to produce a bright red color that gives Aka Kirishima its name.


The Aka Kirishima has a distinctive lingering sweetness and refined aroma, it is recommended to drink Aka Kirishima straight or on the rocks in order to fully appreciate the natural aroma and flavours of the ingredients






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